This Asian BBQ Chicken recipe is always on my most-requested list. I often make it for company because it’s such a reliable hit. If you haven’t discovered this one, then definitely put it on your to-make list! Chicken thighs soak up a great marinade with flavors including soy sauce, brown sugar, lime juice, garlic and ginger. Make sure to check out my recommendations for side dishes at the end of this post, because it’s especially great with some of our coordinating rice sides.
Ingredient Notes
- Soy Sauce – My favorite brand is Aloha, but feel free to use any brand you like. With the exception of Aloha brand, I suggest a low-sodium soy sauce.
- Brown Sugar – this adds the perfect balance of sweetness. Use light, or dark would be fine as well.
- Ginger – this recipe calls for fresh ginger, which I think is especially great. If you’ve never worked with fresh ginger, here’s a how-to. I’ve also used powdered dry ginger in a pinch and that will work as well, if you don’t have fresh.
- Lime Juice – I recommend using a fresh lime, as opposed to bottled lime juice.
How to Make Asian BBQ Chicken
Combine all ingredients in a zip top bag and add chicken thighs. It’s that easy!
Then grill it up on your bbq (or use an indoor grill pan or broiler if you don’t have a bbq).
One of the reasons I love this chicken is that it can be served with so many things. You can go Asian-ish, or Thai-ish, or Polynesian-ish.
Serving Suggestions
I love it with this Lime-Cilantro Rice with Pineapple, and it’s also great with Sweet and Savory Coconut Rice, or even Fried Rice. When I made it for these photos I made some Jasmine rice and when it was done cooking I added a few pats of butter, a handful of both sliced green onions and cilantro, some diced mango and salt and pepper.
And if you end up with extra chicken, try this Asian BBQ Chicken Pizza!
Asian BBQ Chicken
Ingredients
Marinade
- ¼ cup brown sugar packed
- ¼ cup soy sauce
- 2 tablespoons lime juice about 1 lime
- ¼ teaspoon cayenne pepper
- ¼ teaspoon curry powder
- 3-4 garlic cloves minced
- 1 teaspoon ginger, fresh grated
Chicken
- 8 chicken thighs boneless, skinless
- green onions, sliced for garnish, optional
Instructions
- Combine everything but the chicken and optional green onions in a small bowl. (See note.) Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight).
- Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Using a digital thermometer, cook chicken until it is a minimum temperature of 165°. However, you’ll want to aim for between 170-175° for improved flavor and texture.
- Optional: garnish with sliced green onions.
Notes
- I recommend making 1 1/2 times the marinade. I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.
Nutrition
Questions & Reviews
I’m making this tonight!
Just one comment: your link to Lime-Cilantro Rice with Pineapple doesn’t go to the right page. Just FYI.
Feel free to delete this comment.
Sarah, any of those will work! If you use the Foreman, don’t put the top down on it, just use it like a grill pan (like you said) and flip the chicken. You could also use your broiler. I would coat your pan in foil first because the sugar might burn and make a mess, but the chicken should turn out just fine, just cook a few minutes on each side. Enjoy!
ok I live in an apartment and don’t have a grill so I was wondering what the best cooking method would be — I have a george foreman grill so I didn’t know if that would be okay but I seem to always overcook the meat when I use that (maybe just use it but without putting the top down, and flip the chicken like I’m using a regular grill?), I have a stove-top skillet, and obviously an oven with a broil option as well.
I made this tonight with your coconut rice and some grilled pineapple and my husband and I loved it!! He said it was the best new recipe I’ve tried in a while!! Will definitely make again!!
We just had this chicken for dinner and is was great! We made it with chicken breast though. Thanks for sharing!
My husband made this for dinner last night and I almost died and went to heaven! I was browsing your site the other day and when he spotted the picture he decided it had to get done. We both LOVED LOVED LOVED it, just like everything else we make from your blog, but especially this one. He decided to add some sesame seeds which worked really well. Thank you for inspiring him to cook!
Do you have any ideas for substitutes for soy sauce? My husband has soy allergies.
I really don’t Sally- sorry!
Just found your blog! Can’t believe what I have been missing. We made the BBQ Asian Chicken and Fried Rice last night. It was a hit. I thought my husband and I were going to be eating leftovers for a week, but we had to fight with the kids on who got to finish everything off. Both recipes are going in my favorites. I also ordered your cook book right away. I can’t wait to try everything.
YUM!!! I made this the other night along with the mango rice and they were both SO good! I especially loved that mango rice. My husband said he likes it even better than your pineapple rice. (Which he likes a lot.) I didn’t have chicken things so I just used chicken breasts and they were great. Thanks for the awesome recipes- as always!
Love this! One question…the recipe calls for cayenne pepper but the instructions show crushed red pepper…which one?! I went with the crushed red pepper and it was a HUGE it with my husband and 4 kids. After removing the chicken from the ziplock bag to put it on the grill, I put another round of chicken thighs into the marinade and tossed it in the freezer for later use.
Ha, I didn’t even realized I did that! So the answer is, it doesn’t really matter 🙂 Either or…